I make this cheese cake every year and my family loves it.
You can substitute some of the ingredients to make it a low fat cheese cake. Use graham cracker pie crust if you like instead of the Pillsbury pie crust, or make your own pie crust. I like to make things as simply as possible yet still be able to decorate it for the holidays which is why I use the Pillsbury pie crust. I like to use the excess dough to cut out little holly leaves to put around the edge of the pie. Just dresses it up really nice. Another way I make this is to use a graham cracker crust and decorate the edges with whipped cream and sprinkle some nutmeg on top.

Ingredients

Crust: is a simple Pillsbury pie

crust. Save excess crust dough to make holly leaves to put on the top

of the cheese cake later if you like. I liked to make the holly leaves

separate on a cookie sheet and brown them slightly then paint with

green cookie icing/glaze and place on the top of the pie.

Filling:

1 package unflavored gelatin

1 1/2 cups eggnog (I used the canned eggnog)

1 cup powdered sugar

1/4 cup margarine or butter softened

2 (8oz) pkg cream cheese softened (you can use low fat cream cheese and no one will ever know)